← All recipes

🍽️ Creamy Beef Curry with Rice

740 kcal · 30 min · 4 servings

Ingredients

• Onions, red 1 pc.
• Sweet potatoes 2 pcs.
• Carrots 2 pcs.
• Peppers, red 2 pcs.
• Napa cabbage 0.25 pc.
• Ginger, fresh 10 g
• Beef minute steaks 600 g
• Oil 2 tbsp
• Curry powder 2 tsp
• Salt pinch
• Sugar pinch
• Coconut milk 400 ml
• Vegetable broth 200 ml
• Basmati rice 300 g
• Organic limes 1 pc.
• Peanuts, roasted and salted 4 tbsp
• Cilantro, fresh 10 g

Instructions

1. 1. Halve the onions and peel them. Cut the vegetables into small cubes.
2. 2. Peel the potatoes and carrots. Wash them thoroughly. Cut off the ends of the carrots. Dice both vegetables roughly.
3. 3. Wash the bell peppers. Remove the seeds and the hard core. Cut the bell peppers into cubes.
4. 4. Wash the Chinese cabbage. Cut out the hard core. Cut the leafy vegetable into thin strips.
5. 5. Peel the ginger. Chop it finely.
6. 6. Rinse the beef. Pat it dry with a kitchen towel. Cut the meat into thin strips.
7. 7. Heat the oil in a large pot over high heat.
8. 8. Add the onions and the beef strips to the pot. Fry them for about 2 minutes until they look translucent.
9. 9. Remove the onions and meat from the pot and set them aside.
10. 10. Add the ginger and the curry powder to the pot. Toast them for about 1 minute.
11. 11. Add the diced vegetables to the pot. Fry them for another 2 minutes.
12. 12. Season the vegetables with salt and sugar.
13. 13. Deglaze the vegetables with coconut milk and broth.
14. 14. Bring the mixture to a boil.
15. 15. Simmer the curry for about 18 to 20 minutes over medium heat. Stir occasionally. The sauce should become creamy.
16. 16. Meanwhile, put the rice and about 700 milliliters of salted water in another pot.
17. 17. Bring the rice water to a boil.
18. 18. Reduce the heat to low. Cover the pot. Let the rice cook for about 15 minutes.
19. 19. Halve the lime. Squeeze out the juice.
20. 20. Chop the peanuts roughly.
21. 21. Wash the coriander. Shake it dry. Pluck the leaves from the stems. Chop the leaves roughly.
22. 22. Add the coriander and the Chinese cabbage to the curry shortly before the end of the cooking time. Let them simmer for about 1 minute.
23. 23. Add the prepared beef back into the curry.
24. 24. Season the curry with the lime juice and additional spices to taste.
25. 25. Fluff the finished rice with a fork.
26. 26. Fill the beef curry into deep plates.
27. 27. Serve the curry together with the rice and the peanuts.

Nutrition per serving

• kcal: 740
• Protein: 30 g · Fett/Fat: 36 g · Carbs: 78 g